Yesterday was a lazy sort of day even though I had to bake a couple of orders for collection. I say “lazy” but I have managed to work my way through a long list of jobs in the house. It made me feel better that I had managed to get through a few jobs. I don’t feel as guilty now for having an easy day on Tuesday. This week is a shorter week as my treat box is a Thursday Treat Box so at least I will see if the number of treat boxes will be affected by changing the day. I have a very good excuse for changing the day but more about that later.

Yesterday,  I had a few more orders to bake, some for collection and some for delivery. I baked a Giant Chocolate Chip Cookie for a birthday treat for a customer and a batch of Chocolate Chip Cookies for postal delivery. I made more cookie dough to try out a flavour and I baked a few extra choc chip cookies for my children. The new flavour I tried out was Cranberry, White Chocolate and Pistachio Cookies and these cookies are now my favourite. My husband and myself love them. I am sharing this recipe today as it is my favourite to date.

Cranberry, White Chocolate & Pistachio Cookies Recipe

Recipe by V.DaleCourse: Recipes, Sweet TreatsCuisine: cookies, healthier bakeDifficulty: Easy


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A cookie recipe with a healthier kick to it which you won’t mind the family eating 🙂


  • 170g soft spread

  • 200g granulated sugar

  • 250g plain flour

  • 1/2 tsp bicarbonate of soda

  • 1/2 tsp salt

  • 1 egg

  • 1 tsp vanilla essence

  • 25g dried cranberries

  • 25g white choc chips

  • 25g shelled salted pistachios


  • Preheat the oven to Gas 5.
  • Line 3 baking trays.
  • Melt the soft spread in a pan and allow to cool slightly.
  • In a mixing bowl, weigh out the flour, bicarbonate of soda, salt, vanilla essence and sugar.
  • Add the melted spread and the egg.
  • Mix together to form a dough.
  • Add the cranberries, white choc chips and pistachios and mix well together.
  • Using an icecream scoop, transfer the dough to the trays.
  • Make sure to leave room for spreading.
  • Bake for 15 minutes till golden brown and crisp.
  • Allow to cool on the tray before placing on a cooling rack.
  • Enjoy!!


  • Nutritionally, one cookie contains 179 calories, 8.7g total fat (11%daily total fat), 23.3g total carbohydrate (8% daily total carbohydrate), 0.6g fibre (2% daily fibre) (based on a 2000 calorie diet).

I have been quite busy this week due to the fact it is so short as I am away tomorrow with just my husband and the children will be staying at home with my sister. Looking forward to the break away but I know we will spend our time talking about the children, changes we want in our lives and how to make the changes happen. It will be nice to talk without being interrupted constantly.

Today, I have spent my morning baking for the treat boxes so my fridge is full of trays of Strawberry Shortcake and trays of Peach Melba, as well as, cooling rack full of Cheese Scones. The Cheese Scones were left over from an order which I receive on a regular basis from a local farm shop as I bake extra just in case. However, working with fresh cream and fondant icing in the heat of my kitchen has been such hard work so the resultant Peach Melbas don’t look as good as the first ones I made a few weeks ago.

Next week, I am planning on trying out some of my favourite bakes but changing the ingredients to make them gluten free, egg free and sugar free. All trial and error with this kind of work so there will be plenty for the children to try. I have already decided on the Friday Treat Box next week, so I am being really organised on that front. However, the other areas of my home baking business need some time spent on them getting organised. So I might have a couple of late nights to get through that work. No rest for the wicked is there!!

From the 18th of August, my kitchen will be out of use as a new kitchen is fitted so I am rather excited for that to happen. I don’t know how the children will cope if I am not baking anything for a while :(. I have plenty to write about though so I just need to remember to close the webshop.